Kimchi Fried Rice Recipe

Kimchi fried rice or Kimchi bokkeum bap is a traditional Korean staple dish, eaten extensively throughout Korea this dish has a lot history with mainstream South Koreans, as the dish itself is very cheap unlike some of the more famous dishes like bulgogi which were traditionally the foods of Kings, Kimchi fried rice was eaten by all Koreans.

To make this dish you simply mix some staple vegetables wit Kimchi and rice and fry in a pan, Compared to Chinese and other similar asian dishes Kimchi Bokkeum bap is a lot healthier as it is made using less oil, doesn't have as much sauce and is lower in calories. You can make this dish using leftovers or add extra ingredients if you want to experiment.

I have used the following Ingredients: (2 people)

1/2 Potato
1/2 Carrot
8 Tablespoons of Kimchi and Juice
2 cups of Rice
Pinch of Salt




I would start this dish by making the rice either boiled on in a rice cooker, whilst this is cooking cut the potato and carrot in to small cube, and fry with a small amount of oil in a frying pan.

The vegetables should take about 5 minutes to cook through, then add some Kimchi which needs to be cut in to chunks also add some juice from the jar or packet as this improves the flavour, follow this after a couple of minutes with the cooked rice.

Mix all the ingredients well and allow to fry, move the ingredients around so that they do not become too sticky, after a few minutes the bottom of the pan should be becoming crispy and this is when you know it's ready.

Put in a bowl and serve you could add some gochujang to make it spicier if you want, this dish is great on its own or can be eaten with side dishes fried egg.

Top of Kimchi Fried Rice

Return to Kimchi